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Author Notes: This 19th-century classic is the mother of so many American cakes. If you have only one cake recipe in your repertoire, this should be it - VeggiesByCandlelight

Serves 16

Cake

3cups sifted all-purpose whole wheat flour

1tablespoon baking powder

1/2teaspoon salt

1cup unsalted butter- room temp

2cups granulated sugar

2 large eggs

4 large egg whites (could omit and use 4 eggs above)

1teaspoon vanilla extract

1cup milk

Buttercream Frosting

1cup softened butter

1teaspoon vanilla extract

4cups sifted confectioners' sugar (1# box)

2-3tablespoons milk

CAKE

Pre-heat oven to 350 with rack in the center.

Butter and flour pans.

In a large bowl of an electric mixer, beat together butter and sugar until well blended.

Add eggs and vanilla and beat well...scrape down bowl and beater to make sure all is mixed before next addition

With mixer on lowest speed, alternately add flour mixture and milk. Scrape down again and beat until thoroughly incorporated.

Divide mixture into pans and bake for 30-40 minutes (will take less time if using white all-purpose flour in place of whole wheat) until a toothpick comes out of center clean. Cool on a wire rack in pan for 10 minutes, then invert onto wire rack to cool completely.